Dining Food Recipes

Yum Alert: Last Minute Baby Blue Bird Cupcakes

Written by Ashley

All you need is 10 minutes, some imagination, a little coconut & voila! The perfect Easter cupcake.

Easter is here! Celebrate in a magically festive way, without even having to bake anything. Here’s lookin’ at you, last minute Easter baking slackers.Find out the scoop (it gets a little technical, so bear with Martha Stewart on this one) on Delish.com

Nestling Baby Blue Bird Cupcakes


  • 1 1/2 cup(s) (5 ounces) shredded coconut
  • Vanilla Cupcakes
  • Chocolate Buttercream
  • Yellow and light-blue food coloring


  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
  2. Lightly frost cupcakes with 1 cup Chocolate Buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

About the author


a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.

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